Monday, November 7, 2011

soup day

It was the perfect cold, snowy day for soup. This one is from the healthy soup class that I took recently and it's SO good--husband (who was at best leery of trying this) loved it. Here's the recipe along with a few changes I made. Enjoy!

BUTTERNUT SQUASH, PUMPKIN, AND APPLE SOUP

1 medium butternut squash cut in half

(I used the pre-cut ready to go squash from Costco...so much easier!)

1 TB olive oil

3 cups peeled, chopped apples

1/4 cup shallots minced

1/2 cup leek sliced

1 tsp garlic

1 tsp fresh rosemary

1 (15 oz can) pumpkin

3 1/2 cups vegetable stock

3/4 tsp salt

(who knew this would be SO important--tasted it at the end and realized how it needed "something" and that was the salt that I forgot)

1 1/2 tsp. curry powder

1-2 pinches cayenne

(we like the heat- I used 1/2 tsp.)

Black pepper to taste

Pumpkin Seeds

1. Preheat oven﻿ to 350. Line a baking sheet with parchment paper. Place butternut squash, cut side down, on prepared baking paper. Bake for 40 minutes until tender. Let cool for 20 minute or until cool enough to handle. Scoop our 1 cup pulp reserving remainder for another use.

Since my squash was already cut; I poured in a cup or so in a baking pan, added a little butter and roasted it the same way. Super easy. I also used the heated oven for toasting my pumpkin seeds...watch out because they can burn easy!